Tuesday, August 28, 2012

.raspberry lemon curd macaron.

Raspberry Lemon Curd Macaron
[recipe from the culinary institute of America and used at the Prairie Baker]
**This recipe is for a basic raspberry macaron. You can fill it with any filling you please, or just use the lemon curd recipe below. Happy Eating!
Raspberry Macarons
[makes about 2 dozen]

2/3 cup [3 ounces/85g] ground Almonds
1 1/2 cups [5.25 ounces/150g] Powdered Sugar
3 large Egg Whites, at room temperature
5 tbsp Granulated Sugar
1 tsp Vanilla Extract
2 tbsp Dried Raspberries, ground in food processor
drop of Food Coloring, optional
1] Line a baking sheet with parchment paper and draw 1 inch circles on the paper to use as a guide when piping out the macaroon batter. Space the circles at least 1/2 inch apart.
2] Grind the almonds, powdered sugar, and dried raspberries together in a food processor and sift the mixture twice.
3] Beat the egg whites at high speed until they become foamy, and then slowly add the granulated sugar. Continue beating the meringue until it is glossy and holds stiff peaks. Carefully stir in the vanilla extract.
4] Carefully add half the almond mixture to the meringue and fold it in with a spatula. Add the rest of the almond mixture and mix it lightly until completely combined. Add food coloring if you want.
5] When the almond mixture of completely combined with the meringue, spread the batter against the side of the bowl. Next, scoop the batter from the bottom and flip it over. Repeat approx. 15 times. This step is called 'macaronnage' and gives the finished macaron it's sheen. When the mixture is done, the batter will be firm and will drip slowly when scooped up by a spatula.
6] use a pastry bag to pipe the batter onto the prepared baking sheet. Allow space for the macaron batter to spread slightly.
7] Rap the baking sheet against the countertop a couple of times, and let the batter dry for 15 to 30 minutes. A thin crust should form on top of the macaroon while drying. They are ready to bake if the batter does not stick to your fingers when touched.
8] Preheat oven to 375F. Stack the baking sheet with macaroons onto an empty baking sheet for baking. Using 2 baking sheets ensures that the bottoms of the macaroons do not overbake. Bake for about 15 minutes. When done, the macarons should look slightly crisp.
9] Allow macarons to cool on baking sheet in a wire rack. Remove from baking sheet when completely cool, and sandwich together with filling.

Lemon Curd Filling
2 large Egg yolks
1/4 cup Sugar [divided use]
1/4 cup unsalted Butter, diced [divided use]
1/4 cup freshly squeezed Lemon Juice
1 tsp grated Lemon Zest
1 tbsp Cornstarch
1] Blend egg yolks with about one-third of the sugar and set aside.
2] Combine two-thirds of the butter, the remaining sugar, the lemon juice and lemon zest in a saucepan and bring the mixture to a boil over medium heat. Be sure to stir the mixture constantly. Once mixture boils, temper the egg yolks by gradually adding about one-third of the hot butter mixture to the yolks. Whisk constantly. Once combined, add the rest of the hot butter mixture, and return the mixture to the stove. 
3] Continue cooking over medium heat, stirring constantly, until the mixture comes to a boil again. Once mixture boils, add the cornstarch and remaining butter, reduce the heat, and whisk until completely combined.
4] Remove pan from heat and strain the curd through a sieve to remove any pieces of curdled yolk. Place the bowl of curd in an ice bath to cool, stirring occasionally.
5] Assemble curd filling in between each macaron 'cake'.


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